Description
Delicious and easy-to-make hash brown egg muffins, perfect for breakfast or brunch.
Ingredients
Scale
- 2 1/2 cups hash browns (frozen (and thawed) or refrigerated)
- to taste Salt
- 5 large eggs
- 2 Tbsp heavy whipping cream
- 1 cup shredded sharp Cheddar cheese
- 1/4 lb ham (diced)
- 1 tsp garlic powder
- to taste Fresh cracked black pepper
Instructions
- Preheat the oven to 425℉ and grease a 6-cup muffin pan.
- Divide hash browns among all the muffin cups and press them in, forming kind of a cup at the bottom and up the sides. Each portion will measure about 1/4 to 1/3 cup of hash browns.
- Season with some salt and pre-bake hash browns for 15-17 minutes, until it starts to get a little crispy and golden.
- Take the pan out and lower the oven temperature to 350℉.
- In a mixing bowl, whisk eggs, heavy cream, salt, garlic powder, and pepper until smooth.
- Mix in shredded cheese and diced ham.
- Spoon the egg mixture into each hash brown cup, filling it up almost all the way.
- Bake for 15-18 minutes.
Notes
- These muffins can be made ahead of time and reheated.
- Feel free to customize the fillings by adding vegetables or different types of cheese.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 200mg